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Home » Recipes » Dinner Recipes

Spicy Asian Chicken Lettuce Wraps

Published: Mar 3, 2013 · Modified: Oct 7, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

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Spicy Asian Chicken Lettuce wraps is a simple and incredibly flavorful dinner with shiitake mushrooms and ground chicken.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

This did come out to be a darn good chicken lettuce wrap. Joe was working late so I whipped up a few wraps for myself, added some extra sriracha and went to town with a cold beer. It was really darn...good.

Method:

1) Season chicken with salt and pepper and cut into small cubes and cook in an oiled pan until all cooked through. Reserve to a plate.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

2) Soak dried shiitake mushrooms in a bowl of hot water while you cook everything else. or about 15 minutes. Chop mushrooms when they are re hydrated.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

3) In the same pan as the chicken, wipe out clean and scramble eggs. When done, reserve to a plate.

4) Wipe out the same pan again and drizzle with oil. Saute garlic and ginger for about a minute until it begins to caramelize. Add a plash of rice vinegar and stir through.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

5) Add back the chicken, carrots, mushrooms and bamboo shoots and and stir all together for about 2 minutes so all the flavors blend.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

6) Add back eggs and stir through.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

7) Add soy sauce, sriracha and hoisin and stir well. Taste for seasoning.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

8) When done, load up chicken mixture into crisp iceberg lettuce cups.

Spicy Asian Chicken Lettuce Wraps via LittleFerraroKitchen.com

Ingredients

  • Chicken Breasts
  • Carrot 
  • Bamboo Shoots
  • Garlic Cloves 
  • Ginger
  • Eggs
  • Dried Shitake Mushrooms
  • Rice Wine Vinegar
  • Soy Sauce
  • Hoisin Sauce
  • Sriracha
  • Salt and Pepper 
  • Oil
  • Iceberg Lettuce

Instructions

  1. Season chicken with salt and pepper and cut into small cubes and cook in an oiled pan until all cooked through. Reserve to a plate.
  2. Soak dried shiitake mushrooms in a bowl of hot water while you cook everything else. or about 15 minutes. Chop mushrooms when they are re hydrated.
  3. In the same pan as the chicken, wipe out clean and scramble eggs. When done, reserve to a plate.
  4. Wipe out the same pan again and drizzle with oil. Saute garlic and ginger for about a minute until it begins to caramelize. Add a splash of rice vinegar and stir through.
  5. Add back the chicken, carrots, mushrooms and bamboo shoots and and stir all together for about 2 minutes so all the flavors blend.
  6. Add back eggs and stir through.
  7. Add soy sauce, sriracha and hoisin and stir well. Taste for seasoning.
  8. When done, load up chicken mixture into crisp iceberg lettuce cups.

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Spicy Asian Chicken Lettuce Wraps

Samantha Ferraro

LittleFerraroKitchen.com

Spicy Asian Chicken Lettuce wraps is a simple and incredibly flavorful dinner with shitake mushrooms and ground chicken.
5 from 5 votes
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main
Cuisine Asian
Servings 4 servings
Calories 221 kcal

Ingredients
 
 

  • 2 chicken breasts cut into small chunks
  • 1 carrot peeled and chopped
  • 1 small can bamboo shoots chopped
  • 2 garlic cloves chopped
  • 1 in piece ginger peeled and shredded (using micro-plane)
  • 2 eggs whisked
  • 4-5 dried shitake mushrooms
  • 1 Tb rice wine vinegar
  • 3 Tb soy sauce
  • ¼ cup hoisin sauce
  • 2 Tb sriracha optional
  • Salt and pepper to taste
  • Oil for drizzling
  • Iceberg lettuce leaves seperated

Instructions
 

  • Season chicken with salt and pepper and cut into small cubes and cook in an oiled pan until all cooked through. Reserve to a plate.
  • Soak dried shitake mushrooms in a bowl of hot water while you cook everything else. or about 15 minutes. Chop mushrooms when they are re hydrated.
  • In the same pan as the chicken, wipe out clean and scramble eggs. When done, reserve to a plate.
  • Wipe out the same pan again and drizzle with oil. Saute garlic and ginger for about a minute until it begins to caramelize. Add a plash of rice vinegar and stir through.
  • Add back the chicken, carrots, mushrooms and bamboo shoots and and stir all together for about 2 minutes so all the flavors blend.
  • Add back eggs and stir through.
  • Add soy sauce, sriracha and hoison and stir well. Taste for seasoning.
  • When done, load up chicken mixture into crisp iceberg lettuce cups.

Nutrition

Calories: 221kcalCarbohydrates: 12gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 155mgSodium: 1378mgPotassium: 585mgFiber: 1gSugar: 6gVitamin A: 2712IUVitamin C: 8mgCalcium: 35mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Reader Interactions

Comments

  1. Elyse @The Cultural Dish says

    March 11, 2013 at 12:47 pm

    5 stars
    I love these so much! I just had them the other night actually! Whenever I see them on a menu I order them, and I always say that I am going to make them at home, but of course I have not done that yet! Now I will definitely have to try!

    Reply
    • Samantha says

      March 11, 2013 at 10:59 pm

      Hey Elyse! Ya I agree! They are so good and so easy!! But next time I really wanna make moo shu! haha

      Reply
5 from 5 votes (4 ratings without comment)

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